Portuguese Mediterranean Diet as a Future Trend for Healthy and Sustainable Restaurant Consumption: A Post-COVID-19 Perception

Helena Real, Rui Rosa Dias

Source Title: Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives

ISBN13: 9781799891482|ISBN10: 1799891488|ISBN13 Softcover: 9781799891499|EISBN13: 9781799891505

DOI: 10.4018/978-1-7998-9148-2.ch005

MLA

Real, Helena, and Rui Rosa Dias. "Portuguese Mediterranean Diet as a Future Trend for Healthy and Sustainable Restaurant Consumption: A Post-COVID-19 Perception." Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives, edited by Ana Pinto Borges, et al., IGI Global, 2022, pp. 1-25. https://doi.org/10.4018/978-1-7998-9148-2.ch005

APA

Real, H. & Dias, R. R. (2022). Portuguese Mediterranean Diet as a Future Trend for Healthy and Sustainable Restaurant Consumption: A Post-COVID-19 Perception. In A. Pinto Borges, A. Lopes de Almeida, E. Vieira, R. Dias, & P. Rodrigues (Eds.), Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives (pp. 1-25). IGI Global. https://doi.org/10.4018/978-1-7998-9148-2.ch005

Chicago

Real, Helena, and Rui Rosa Dias. "Portuguese Mediterranean Diet as a Future Trend for Healthy and Sustainable Restaurant Consumption: A Post-COVID-19 Perception." In Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives, edited by Ana Pinto Borges, et al., 1-25. Hershey, PA: IGI Global, 2022. https://doi.org/10.4018/978-1-7998-9148-2.ch005

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Abstract

The COVID-19 pandemic brought new challenges to the way the world thinks about the sustainability of the planet and also brought new opportunities to emphasize conviviality, familiar links, cultural heritage, and exchange of knowledge on intergenerational gastronomy. This chapter will explore the opportunity to promote the Mediterranean diet as a solution to the improvement of food habits in the post-COVID-19 era. It will explore the future trends of Mediterranean diet concept use, specially focused on food industry/distribution and tourism as an inspiration to impulse more healthy and sustainable consumption in Portuguese restaurants. Gastronomy and tourism also will be presented as a sustainability safeguard possibility for the Mediterranean diet.